Makes 6 servings

This versatile stroganoff recipe can be made ahead and frozen—place meatballs in one freezer bag and noodles and sauce in another.

How to Make It

Step 1

Combine first 7 ingredients in a large bowl; shape mixture into 16 to 20 balls (about 2 tablespoonfuls each).

Step 2

Brown meatballs in a large skillet over medium heat; drain well, and set aside. Add soup, broth, and cheese to skillet, stirring until blended; return meatballs to skillet. Cover, reduce heat, and simmer, stirring occasionally, 10 minutes.

Step 3

Stir together sour cream and parsley. Serve meatballs over noodles, and top with sour cream mixture.

Step 4

To freeze: Place cooked cream cheese mixture and noodles together in an airtight container, and freeze up to 1 month. Place cooked meatballs in an airtight container or large heavy-duty zip-top plastic bag, and freeze up to 1 month.

Step 5

To lighten: Substitute reduced-sodium, reduced-fat cream of mushroom soup; light sour cream; and light cream cheese.

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